Sheldon wrote:
> beebe wrote:
>
>>Hi, I'm endeavoring to make Kosher Dill Pickles,
[snip]
>>Anyway, does anyone know how to get the pickles sour and "dilly" like
>>the ones you get in new york city?
>
>
> For true dill flavored pickles using FRESH dill is imperative (dried
> dillweed, and other dried herbs, will not impart much flavor when
> rehydrated in salt/vinegar-acid solution). To derive full value from
> your dried herbs they should be rehydrated in plain *cold* water prior
> to cooking... it's especially important to rehydrate oregano and basil
> before adding to tomato sauce (I usually remember but sometimes I
> don't-tremendous difference).
>
> For sour pickles you need to add sour salt.
>

[snipped irrelevant citric acid info]


"Kosher" dill pickles are fermented in a salt brine, so the sour comes
from lactic acid created during the fermentation. The longer they
ferment, the more sour they get. "Half-sour" pickles are only fermented
briefly. Kosher dills are usually flavored with fresh dill, garlic, and
a little bit of hot red pepper.

The fermented pickles are sometimes rinsed to remove some of the salt,
and then packed in jars with diluted vinegar and spices -- but I doubt
any self-respecting deli would serve vinegar pickles.

Dillseed makes an almost passable substitute for fresh dill when making
pickles. When you have access to fresh dill, you can freeze it for
later use.

Best regards,
Bob